A healthy, fruity salsa made with apricots, jalapeño, cilantro, garlic, red onion and a dash of apple cider vinegar.
It was literally raining apricots at my house, ouch! Caution. Regular, unexpected pelting of apricots is to be expected.
Apricot dreams were permeating my thoughts, ‘What am I going to do with all of those apricots?’ Fortunately, my husband found a few ways to freeze them so that we can have apricot goodness all year. He froze apricot slices and puree. Now all I have to do is figure the rest out. First up, Apricot Salsa! I never heard of such a thing but why not? I just took a very basic peach salsa recipe and replaced apricots. Lovely, that was easy, and delicious. I served this over rock fish which was a fresh and fruity answer to ‘What to do with fish?’
Salsa, like all condiments can really turn a bland dish into a wow dish. I love making condiments because they are easy and really make a difference. You can braise a chicken breast, throw some salsa on it and call it a day. Chutney is also a crowd pleaser, a salsa with indian spices, basically the same as salsa.
This was a very healthy win for everybody; fish + salsa = a happy family.
Sweet and savory apricot salsa, perfect for fish and chicken.
- 2 cups of apricots, peeled and diced, core removed.
- 1 jalapeno, seeded and chopped
- 1 cup cilantro
- 3 Tbs apple cider vinegar
- 2 cloves of garlic
- 1/4 cup of red onion
- juice of two limes
- 1/4 tsp salt or to taste
- Prepare apricots by slitting an X into the bottom, boiling in water for one minute then plunging them in cold water for 10 seconds. The peel should be loose and come off easily. Cut in half then remove core.
- Place all ingredients in a food processor then pulse until the desired consistency. I use about 5-10 pulses, i like my salsas a little on the chunky side.
- Serve with chips, veggies, fish, pork, chicken.